Chickpea and Sundried Tomato Soup
A quick, full flavour and hearty vegan soup. Freezes beautifully.
Prep Time30 mins
Total Time30 mins
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 large carrots chopped
- 2-3 cloves of garlic crushed
- 1 teaspoon cumin
- 1 teaspoon dry mustard
- a pinch or two of cayenne
- 3-1/2 cups cooked or canned chickpeas
- 750 ml can crushed tomatoes
- 6-8 sundried tomatoes dry (not packed in oil), chopped
- 2 teaspoons apple cider vinegar
- 1 tablespoon tamari sauce
- 4 cups vegetable stock or water
- 2 tablespoons tahini
- 1 teaspoon of dark sesame oil for flavour
- salt and pepper to taste
- 1/4 cup fresh parsley chopped
Instructions
- In a large pot on medium heat, cook onions and carrots until soft and translucent. Add garlic and spices and cook, stirring constantly for about 1 minute. Add chickpeas, tomatoes, vinegar, soy sauce and stock. Bring to a boil, reduce heat and simmer for 20 minutes or until carrots are tender. In a blender, blend half of the soup with tahini until smooth. Return to pot, heat through, add salt and pepper if need. Garnish with parsley.